Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Ounces of Shelled Almonds
  • 3 Tablespoonfuls of Powdered White Sugar
  • 2 Tablespoonfuls of Melted Butter
  • 2 Eggs
  • ½ Teaspoonful of Ground Cinnamon
  • ½ Teaspoonful of Orange Flower Water
  • ¼ Gill of Rum


Prepare a pie paste, and peel three ounces of shelled Almonds. Then put them into a mortar and pound to a paste, with the powdered white sugar and a raw egg. When reduced to a very fine paste, add the melted butter, ground cinnamon and the Orange Flower Water. Beat the yolk of an egg well, and then beat the white to a stiff froth and mix thoroughly. Now add the Rum and mix again. Line the pie pans with the Pie Paste, and fill with the preparation of Almonds. Set in a moderate oven for thirty-five or forty minutes; then set to cool for a half hour. In the meantime prepare a Glace a l’Eau as follows:

Put one ounce of white granulated sugar into a saucepan, with one tablespoonful of cold water, and let it come to a boil. Take off the fire and add immediately a tablespoonful of Curacoa; mix thoroughly, and then glaze the surface of the Cake with this. Let it cool and send to the table.